You want to take time mixing the ingredients together, because you want so that the gluten develops in the process. L' moisture and l' agitation develop the gluten which will help to develop this marvellous rubbery crust which we make come to all to envisage and like in our pizza pie. After the paste of pizza pie is mixed, you must allow him to ferment jusqu' with this qu' it doubles in the face. In this moment, strike all the air out of the paste and allow him to still rise. Now,

Pizza Hut Recipe